Restaurant Style Tandoori Chicken!!
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. It's the most popular North Indian dish along with the famous Butter Chicken which needs no introduction. This spicy chicken can be teamed with the Mint chutney to wake up your taste buds. Today we will learn how to make Tandoori chicken as how we get in the restaurants!!
Ingredients
- 600gms Chicken cut into serving pieces, skinned and trimmed of all visible fat.
- 1tablespoon Garlic paste and 1tablespoon Ginger paste.
- Garam Masala 1tablespoon.
- 2tablespoon coriander powder.
- 1 1/2tablespoon Fenugreek Powder.
- 2tablespoon cumin Powder.
- 1tablespoon Degi mirch or Cayenne Pepper.
- 1Lemon.
- Salt to taste.
- Oil fo Brushing
- 1/2 Cup Curd for chicken and 1/2 cup for Chutney.
- 100gms Mint leaves.
Prick the flesh of the Chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate.Apply Ginger and Garlic paste all over the Chicken and then add Salt and Pepper and keep the chicken aside for 4hours (Max 8hrs) in a Refrigerator.
In another bowl add Curd and then add all the remaining ingredients (Garam Masala, Coriander, Fenugreek, Cumin Powder, 1tbs Oil, also add Red Pepper If you like your chicken to be extra hot (I prefer spicy) add orange red colour if you want restaurant style colour on your chicken.Your tandoori masala is ready keep the mix aside for later use.
For the Chutney whisk the curd finely and then add chat masala Black salt and then finely grind the Mint leaves to a fine paste by adding some water (If you like your chutney to be spicy add Green chillies) and then add the Paste to the curd and Mix well.Check for the salt and seasoning and add more if required.
After 4-8hrs remove chicken from the refrigerator and wait for 30mins and then add the Tandoori Masala to the Chicken and make sure the masala is mixed properly and check the masala should sit properly in the cuts in the chicken.This Chicken can be Charcoal grilled or Oven roasted.
If using the Charcoal grill allow the coal to burn until white ash covers them and then start grilling the chicken and keep the pieces brushing with oil and keep turning the chicken pieces from time to time. Use a knife and then stick it into the chicken and if the knife reaches the bone the chicken is ready to be served.
If using the Oven preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife the chicken is ready to be served. Serve the chicken with spring Onions and toppings of your choice along with the Mint chutney.
Bon Appetit
